We Like It Raw »

[25 Aug 2010 | No Comment | 15 views]

101 Cookbooks »

[25 Aug 2010 | No Comment | 25 views]

I have to tell you, I’ve been hesitant to post this. It’s the sort of thing that is tricky to get just right. At a glance we are talking about an infusion of of herbs, spices and aromatics coming together into a broth. Easy enough. But what we’re really after is a beautiful, thin green curry broth, fragrant with garlic, lemongrass, and ginger. We want heat from serrano chiles, and zings of tanginess on account of the fresh lime juice. Cumin and coriander seeds should keep things grounded, and a flurry of freshly chopped herbs are there to make the sky open up. It’s like a chorus of singers, with each ingredient singing a single note. In short, there’s a lot going on here, and striking the right balance of flavors is key.

Green Curry Broth

So, while I’m going to outline the exact quantities of ingredients I used to make this brothy concoction, making it really great is up to you. My limes might be more acidic, my ginger more potent. You are going to want to close your eyes at various points along the way, taste, and really think about what your broth needs. Taste and tweak. Taste and adjust. Make changes little by little until you have a something you love.

Green Curry Broth

The cornerstone of this recipe is the broth. I make the broth first, then typically add things to it to make a meal. This time you see tiny cubes of tofu, tangles of yuba skin, and a few things I picked up at the farmers’ market. Other times I might add egg or rice noodles, or other chopped vegetables - asparagus, broccoli, shredded cabbage, summer squash are all good choices. I didn’t do it this time around but a splash of coconut milk to finish gives the soup an entirely different personality.

I should also note, although many of us are in the midst of summer heat waves, this soup is light and invigorating. I wouldn’t discount it as a summertime meal alongside a crisp white wine.

Continue reading Green Curry Broth…


Brown Eyed Baker »

[25 Aug 2010 | No Comment | 34 views]

This past weekend my Chief Culinary Consultant and I escaped to the Outer Banks of North Carolina for a relaxing long weekend. Nothing makes you forget the ins and outs of everyday work life quite like sinking your toes into the sand, closing your eyes and listening to the waves crash onto the shore. We [...]

Simply Recipes »

[25 Aug 2010 | No Comment | 20 views]

Provencal Seafood Bisque

Hank made this seafood bisque for us the other day and it was so outrageously good I begged him to make it again. I served some of it to a friend from Provence whose eyes lit up upon tasting it, “This is just like we have at home! ‘Bisque de Fruits de Mer’”. The saffron is essential, and even though I usually don’t like saffron, this soup has turned me into a saffron lover. I hope you make it. ~Elise

This is a curious, blended fish soup I’ve been making, in various forms, for many years. I like blended soups, which can seem creamy even without cream – although this one does have a little cream added at the end. They’re just, well, more refined than a typical country soup. And sometimes I feel the need for a touch of elegance, even on a busy midweek night.

One of the things that makes this soup so lovely? It only takes about 30 minutes to make. Yet, eaten with fresh bread and a glass of wine, you feel like you’re sitting at an oceanside bistro in Provence; there is a similar soup made like this in the South of France.

Continue reading “Provencal Seafood Bisque” »


Dunkin Style »

[24 Aug 2010 | No Comment | 47 views]

One of my favorite cooking magazines is Cooks Country, and a recipe in the April/May edition intrigued me. They made mini-cheesecakes using sweetened condensed milk, which I had never heard of, and used a cookie for the base.

It also uses jam and I just so happened to have fresh blueberries and raspberries which I paired with my homemade strawberry and blueberry jam.

I used their recipe as a base and tweaked it to my liking. These are delightful little cheesecakes and beautiful too! I doubled the recipe and it make 19 cheesecakes.

2 (8 ounce) packages of cream cheese at room temp
1 cup sweetened condensed milk (I used the reduced fat one)
Keebler Sandies (Shortbread cookies, I used the Pecan ones)
3 large eggs
fresh berries of your choosing
jam of your choosing
zest of 1 lemon
juice of 1 lemon
2 tsp vanilla

Preheat oven to 300 degrees

Using your cupcake/muffin tin, line them with paper liners
Place 1 cookie in the base of each muffin tin, pressing down

Beat cream cheese until light and fluffy about 2 minutes

Gradually beat in condensed milk until incorporated

Add your vanilla extract, lemon zest and lemon juice
Add eggs, one at a time, beating till smooth 2-3 minutes

Divide the cheesecake mixture into the muffin tins, don’t overfill them (it makes 18 cheesecakes) and bake for 20 minutes

Remove and let cool for 20 minutes and refrigerate for an hour

Remove cheesecakes from muffin tins

Microwave jam slightly till it loosens up, and glaze the top of the cheescakes, top with fruit

If well wrapped the naked cheesecakes keep quite well in the freezer

Brown Eyed Baker »

[24 Aug 2010 | No Comment | 35 views]

Lemon Bars Yield: 24 bars Prep Time: 45 minutes | Bake Time: 40 minutes For the crust: 1¾ cups all-purpose flour 2/3 cup confectioners’ sugar, plus extra for decorating finished bars ¼ cup cornstarch ¾ teaspoon salt 12 tablespoons (1½ sticks) unsalted butter, at cool room temperature, cut into 1-inch pieces, plus extra for pan [...]